Sai Oua - Thai Spicy Herb Sausage

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 4 kaffir lime leaves, finely chopped 4 kaffir lime leaves, finely chopped
• 1/4 cup cilantro, finely chopped 1/4 cup cilantro, finely chopped
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 teaspoon lime zest 1 teaspoon lime zest
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Natural casings (optional) Natural casings (optional)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 24g (Saturated Fat: 8g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 22g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, lemongrass, kaffir lime leaves, cilantro, shallots, garlic, red chili peppers, fish sauce, soy sauce, lime juice, lime zest, cumin, coriander, turmeric powder, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   If using natural casings, rinse them thoroughly and soak in water for 30 minutes to soften. Then, carefully stuff the sausage mixture into the casings, twisting them into desired lengths. Alternatively, shape the mixture into patties if casings are not available.
3. 3.
   Heat a pan over medium heat and add a small amount of oil. Cook the sausages for about 5-7 minutes per side, or until they are cooked through and nicely browned.
4. 4.
   Once cooked, remove the sausages from the pan and let them rest for a few minutes before slicing.
5. 5.
   Serve the Sai Oua sausages hot with steamed rice, sticky rice, or as a filling for sandwiches or wraps.

Treat your ingredients with care...

• Lemongrass — Remove the tough outer layers and use only the tender inner part for the best flavor. Finely chop it to ensure it blends well with the other ingredients.
• Kaffir lime leaves — Remove the central vein before chopping to avoid any bitterness. The leaves should be finely chopped to evenly distribute their citrusy aroma.
• Red chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat or leave them in for an extra kick.

Tips & Tricks

• For a smokier flavor, you can grill the sausages instead of pan-frying them.
• If natural casings are not available, you can shape the sausage mixture into meatballs or patties.
• Serve Sai Oua with a side of Thai sweet chili sauce for an extra burst of flavor.
• Leftover Sai Oua can be refrigerated for up to 3 days or frozen for longer storage.
• Experiment with different herbs and spices to customize the flavors of your Sai Oua.

Serving advice

Serve the Sai Oua sausages as a main dish accompanied by steamed rice or sticky rice. You can also slice them and use as a filling for sandwiches or wraps. Garnish with fresh cilantro leaves and lime wedges for an added touch of freshness.

Presentation advice

Arrange the sliced Sai Oua sausages on a platter, showcasing their vibrant green color and enticing aroma. Serve with a side of Thai sweet chili sauce and garnish with cilantro leaves for an appealing presentation.